This is the sixth in the series of my Good old Favourites,
which means I have a little file that is looking quite thick, of all my best
recipes in one place.
Moussaka – thank you
Patrick Holford
450g lean beef mince
1 onion, diced
2 cloves of garlic, crushed
1 red pepper, diced
200g mushrooms, sliced
2 tablespoons tomato puree
1 tin chopped tomatoes
3 tsp reduced sodium Vegetable stock powder
1 tsp dried oregano
1 aubergine, sliced lengthways
2 medium egg whites
100g hummus
Cook the mince in a large frying pan until it is no longer
pink. Set aside. Clean pan and fry onion and garlic for a few minutes. Add
diced pepper and place lid on to sweat for 3 minutes. Add mushrooms and replace
lid to sweat for another 3 minutes. Combine mince and vegetables, add puree,
tin tomatoes, stock and oregano. Cover and simmer for 5 to 10 minutes. Season
with black pepper.
Heat the tablespoon of oil in a frying pan and gently fry
the aubergine slices for about 2 minutes on each side. Allow to cool.
Beat the egg whites until they form stiff peaks. Using a
metal spoon, fold the egg white into the hummus, one spoon at a time – trying
not to get rid of the air.
Place the Bolognese sauce into a small ovenproof dish and
arrange aubergine on top. Spoon the soufflé mixture on top and bake at 190
degrees for 15 minutes.
Bev’s notes:
1.
Original recipe says to make a double portion of
the mince, with the tomatoes, red peppers mushrooms but I don’t. It would be
too much for the topping.
2.
Make your own hummus if you want a lower sodium
version – Chickpeas (soaked in boiling water, or tinned, but be careful to
rinse them thoroughly), olive oil, lemon juice and garlic – just liquidize.
The recipe ticks all the usual boxes. It’s good for you –
especially if you serve with more vegetables, or a fresh salad. It’s old – we’ve
had it more than a dozen times (and now the recipe is all in one place, not split into meat sauce and moussaka). And it
passes the kids and husband taste test.
Enjoy.
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